Chicken Stock
the Editors of Publications International, Ltd.
This recipe is part of the recipe for Chicken Enchiladas
Yield
Makes about 3 cups stock
Ingredients
| 1 | chicken (3 to 4 pounds), cut into halves |
| 1 | small onion, cut into quarters |
| 1 | clove garlic, cut into halves |
| 1 | bay leaf |
| 3 | parsley sprigs |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon ground cumin |
| 1/8 | teaspoon black peppercorns |
| 4 | cups water |
Preparation
- Place chicken in 5-quart pan. Add remaining ingredients. Bring to a boil. Cover; reduce heat and simmer 45 minutes or until meat near thigh bone is no longer pink when slashed. Transfer chicken to a plate with slotted spoon; let cool. Strain stock; discard solids. Save for any recipe that calls for Chicken Stock. Remove chicken from bones; discard skin and bones. Shred chicken.
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